zucchini white bean caesar salad

Name: Zucchini White Bean Caesar Salad
Prep time: 20 min
Cook time: 5 min
Yield: 6
Cuisine: Italian
Ingredients: ## VEGAN CAESAR DRESSING; 1 tablespoon(s) lemon juice; 2 teaspoon(s) tahini paste; 2 teaspoon(s) capers; 1 1/2 teaspoon(s) Dijon mustard; 1 teaspoon(s) caper brine; 1 teaspoon(s) warm water; 1 clove(s) garlic, minced; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; ## SALAD; 1/2 cup(s) freshly grated Parmesan cheese; 4 medium zucchini, washed; 1 white squash, washed; 1 can(s) cannellini beans (15 oz); lemon zest, for topping

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Kitchen Crew

Submitted on Apr 16, 2024

If you’re a fan of the traditional Caesar salad, then you’re going to fall in love with this refreshing twist! This modern take on a classic features delicate zucchini ribbons alongside cannellini beans, homemade parmesan cheese crisps, and a zesty vegan Caesar dressing. Simple and fresh, this zucchini Caesar is the perfect recipe for summer!

Rate

prep time 20 Min

cook time 5 Min

method Bake

yield 6 serving(s)

Ingredients

VEGAN CAESAR DRESSING
1 tablespoon lemon juice
2 teaspoons tahini paste
2 teaspoons capers
1 1/2 teaspoons Dijon mustard
1 teaspoon caper brine
1 teaspoon warm water
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD
1/2 cup freshly grated Parmesan cheese
4 medium zucchini, washed
1 white squash, washed
1 can cannellini beans (15 oz)
lemon zest, for topping

How To Make zucchini white bean caesar salad

Test Kitchen Tips

To make this salad 100% vegan, substitute dairy-free Parmesan for the freshly grated stuff.

If using regular Parmesan, make sure to grate it fresh. Pre-packaged shredded Parmesan won't make a very tasty crisp.

Step 1

To make the dressing, add all ingredients to a mortar and pestle or blender.

Step 2

Use the pestal to combine the ingredients or blend well. (The end result does not have to be completely smooth; there should be a few capers remaining.)
Step 3

To make the salad, preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Add 1 Tbsp Parmesan cheese to the prepared baking sheet in a little pile. Lightly press down with the back of a spoon.
Step 4

Repeat with the remaining cheese, placing each spoonful about 1" apart.
Step 5

Bake 3-5 minutes until golden. Allow to cool while you prepare the salad.
Step 6

To make the salad, peel the zucchini and squash into long ribbons using a vegetable peeler. Add to a large bowl.
Step 7

Rinse and dry the cannellini beans. Add to the bowl with the ribbons.
Step 8

Drizzle the desired amount of dressing into the bowl, then lightly toss the salad. Serve on salad plates with 1-2 Parmesan crisps on each plate.
Step 9

Top with lemon zest, if desired. Enjoy!
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